A frittata is my favourite way to turn a few eggs and whatever vegetables are in the fridge into a proper breakfast. The vegetables get a quick stir fry with spring onion, ginger and green chilli, then everything goes into the oven with the eggs, basil and cheese.
It is wholesome, high in protein and comes out of the oven looking beautiful. Cut it into wedges and serve it hot.
Egg Frittata
Serves: 4
Baking time: 20 minutes
Diet: Contains egg
Ingredients
For the vegetables
- 1 tablespoon oil
- 5 spring onion whites chopped
- 2 inch ginger diced
- 1 green chilli chopped
- 1 teaspoon black pepper freshly ground
- 1 zucchini chopped
- 1/2 red bell pepper chopped
- 1/2 yellow bell pepper chopped
- 1 teaspoon salt
- 1 teaspoon coriander powder
For the egg mixture
- 6 eggs I used brown eggs
- 1/2 cup milk
- 100 g basil chopped
- 1 teaspoon salt
- black pepper freshly ground, to taste
- 2 teaspoons sundried tomatoes bite sized pieces
- 3 cubes cheese grated
- feta cheese crumbled, to top
Instructions
- Cook the vegetables. Heat 1 tablespoon of oil in a pan. Add the spring onion whites, ginger, green chilli and black pepper. Add the zucchini and bell peppers with the salt and coriander powder. Stir fry for 3 to 4 minutes.
- Prepare the dish. Preheat the oven to 200°C and grease a baking dish with oil.
- Make the egg mixture. In a bowl, add the basil, black pepper and salt. Crack in the eggs, add the milk and whisk for 2 minutes.
- Assemble. Spread the cooked vegetables and sundried tomatoes in the baking dish. Pour the egg mixture on top. Add the grated cheese and crumbled feta.
- Bake. Bake at 200°C for 20 minutes, until set and golden on top.
- Serve. Let it cool for a few minutes, cut into slices and serve hot.
Video
Tips for the Best Egg Frittata
- Stir fry the vegetables first so they release their water. This keeps the frittata from turning soggy.
- Whisk the eggs for a full 2 minutes. The air makes the frittata light.
- Use an oven safe dish that is well greased so the slices come out cleanly.
- Let it rest for a few minutes after baking. It firms up and cuts neatly.
Storage
Leftover frittata keeps in the fridge for up to 2 days. Warm the slices in a pan or oven before serving.
Frequently Asked Questions
Can I make this without an oven?
Yes. Cook it covered in an oven safe pan on low flame until the top sets, then finish under a grill if you have one.
Which vegetables can I swap in?
Spinach, mushrooms, corn and tomatoes all work well. Keep the total vegetables to about 2 cups.
Try this for your next weekend breakfast and tell me which vegetables you used. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
